Quick Okra Pickles

July 27, 2008

Quick Okra Pickles

Lorraine Glazar, Tucson CSA

One share okra (about 10-15 pods, on the smaller side)

¾ cup vinegar, cider, rice or balsamic

½ teaspoon salt, more to taste

½ teaspoon red pepper flakes OR 1 teaspoon whole pickling spices

Good pinch of whole peppercorns

One nice clean jar that holds 8-10 ounces

Whole herbs if you have them, such as basil or dill (optional)

A few slices of peeled, vertically sliced onion (optional)

Clean the okra while leaving the pod intact. Pack into a clean jar, then add red pepper flakes, peppercorns, onions, and any whole herbs you have at hand. Boil the vinegar in a small saucepan and dissolve salt into the solution. Take off the heat and let cool for 3-5 minutes. Pour over the okra in the jar, seal with lid, and then store in the refrigerator.

These make great snacks or additions to salads.

2 Responses to “Quick Okra Pickles”

  1. Philippe Says:

    They’ll be good after one week and will stay good for months.

  2. Katie D Says:

    How long before they’re ready to eat?

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